Name: Crispy Sesame Tofu and Mushroom Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 block (14-16 ounces / 400-454g) extra-firm tofu; 16 ounces (454g) oyster mushrooms (or shiitake mushrooms); 2-2.5 tablespoons neutral-flavored oil (e.g., grapeseed oil, divided); 2 teaspoons toasted sesame oil; 1 tablespoon tamari or soy sauce; 1 tablespoon arrowroot powder (or cornstarch); 1.5 tablespoons panko breadcrumbs (gluten-free if necessary); 1 tablespoon black or white sesame seeds; Kosher salt to taste; Freshly cracked black pepper to taste; 1 small batch of rice noodles (4-6 ounces, or 115-170g); 1 large head of Bibb or butterhead lettuce; Garnishes: chopped cilantro, chives or scallions, sesame seeds; 4 tablespoons smooth almond butter; 1/2 to 1.5 tablespoons Sriracha; 1/2 tablespoon black vinegar or 1 tablespoon rice vinegar; 1 tablespoon agave nectar (or maple syrup); 1/2 tablespoon tamari or soy sauce; 1 tablespoon toasted sesame oil; 1-inch piece fresh ginger, minced; 3 garlic cloves, crushed; 2 tablespoons water

Why Make This Recipe

Crispy Sesame Tofu and Mushroom Lettuce Wraps are a delightful option for light meals or snacks. They are packed with flavor and texture, featuring crispy tofu and savory mushrooms wrapped in fresh lettuce. This recipe is perfect for those looking to enjoy a delicious plant-based dish that is also gluten-free. Plus, it’s easy to make and customizable to your taste!

🧰 Kitchen tools commonly used in similar recipes

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How to Make Crispy Sesame Tofu and Mushroom Lettuce Wraps

Ingredients:

1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
16 ounces (454g) of oyster mushrooms (can substitute shiitake mushrooms)
2 – 2 1/2 tablespoons neutral-flavored oil (e.g., grapeseed oil, divided)
2 teaspoons toasted sesame oil
1 tablespoon tamari or soy sauce (use tamari for gluten-free)
1 tablespoon arrowroot powder (or cornstarch)
1 1/2 tablespoons panko breadcrumbs (if gluten-free, use GF panko or GF bread crumbs)
1 tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles (4 to 6 ounces, or 115 to 170g)
1 large head of Bibb or butterhead lettuce
Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds
4 tablespoons smooth, creamy almond butter
1/2 to 1 ½ tablespoons Sriracha
1/2 tablespoon black vinegar or 1 tablespoon rice vinegar
1 tablespoon agave nectar (or maple syrup)
1/2 tablespoon tamari or soy sauce (use tamari for gluten-free)
1 tablespoon toasted sesame oil
1-inch piece fresh ginger, minced or grated
3 garlic cloves, crushed
2 tablespoons water

Directions:

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper.
Drain the tofu and press it. Chop the tofu into small cubes. In a bowl, mix the tofu cubes with 1 tablespoon of neutral oil, toasted sesame oil, tamari, and kosher salt. Then add arrowroot powder, panko, and sesame seeds; mix gently. Spread the tofu on one lined baking sheet.
Clean and prepare the mushrooms, then toss them with neutral oil, salt, and pepper. Place mushrooms on the second baking sheet.
Bake the tofu and mushrooms for 15 minutes, then flip and bake for another 15 minutes until crispy and golden.
Cook the rice noodles according to the package instructions. Drain and optionally cut them into bite-sized pieces.
For the Spicy Almond-Sesame Sauce, heat the almond butter in a microwave-safe bowl for 25 seconds. Whisk in the remaining sauce ingredients, adding water to achieve your desired consistency.
Assemble the lettuce wraps by placing noodles, tofu, and mushrooms in the lettuce leaves, topped with sauce and garnishes. Serve immediately.

How to Serve Crispy Sesame Tofu and Mushroom Lettuce Wraps

These lettuce wraps are best served fresh. You can enjoy them as a light lunch, a healthy dinner, or a fun appetizer. Serve them with extra sauce on the side for dipping. They are perfect for parties or casual get-togethers.

How to Store Crispy Sesame Tofu and Mushroom Lettuce Wraps

If you have leftovers, store them separately. Keep the tofu, mushrooms, and sauce in airtight containers in the fridge for up to 3 days. When you are ready to eat, you can reheat the tofu and mushrooms in the oven or a skillet until warm and crispy again. Prepare fresh lettuce wraps with the warm filling for the best taste.

Tips to Make Crispy Sesame Tofu and Mushroom Lettuce Wraps

Make sure to press the tofu well to remove excess moisture for maximum crispiness.
You can add a variety of vegetables to the wraps, like shredded carrots or bell peppers, for extra crunch.
Adjust the amount of Sriracha in the sauce based on your preferred spice level.

Variation

Feel free to swap the mushrooms for other veggies, like zucchini or bell peppers, for a different flavor. You can also try using different types of nut butter for the sauce, such as peanut butter, for a unique twist.

FAQs

1. Can I use soft tofu instead of extra-firm tofu?
No, soft tofu will not hold its shape and won’t get crispy. Extra-firm tofu is recommended for this recipe.

2. Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, and gluten-free panko breadcrumbs, this recipe can be made gluten-free.

3. Can I make these wraps ahead of time?
The components can be prepared ahead, but it’s best to assemble them just before serving to keep the lettuce crisp.